Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, leftover rice cutlets. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Leftover Rice Cutlets is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Leftover Rice Cutlets is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook leftover rice cutlets using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Leftover Rice Cutlets:

1. Take 1 cup leftover rice
2. Make ready 1 medium onion
3. Get 1 carrot small
4. Prepare 2 Green chillies
5. Prepare 1 inch Ginger
6. Make ready as needed Coriander leaves
7. Take 1 medium boiled potato (optional)
8. Make ready 1/2 tsp Garam masala
9. Get 1/2 tsp Cumin powder
10. Take 1/4 tsp Coriander powder
11. Take to taste Salt
12. Take to taste Red chilli powder
13. Make ready 1/2 tsp Amchur( dry mango) powder
14. Take as needed Oil

A fried chicken or pork cutlet on a bed of steaming rice, the whole thing topped with beaten cooked egg and a flavorful Japanese soy-dashi sauce, katsudon is Japanese comfort food at its finest. Vegetable Rice Cutlet Recipe are rice cutlets made with boiled rice blended with mix vegetables. It serves as a great party appetizer. Wondering what to cook with leftover rice from last night?

Steps to make Leftover Rice Cutlets:

1. Chop onion and green chillies. Grate ginger and carrot. Finely chopped coriander. If you are adding potatoes then peel and mash them.
2. In a container/plate take leftover rice, onions, carrot, ginger, chilli, coriander, potatoes. Add garam masala, red chilli powder, cumin powder/seeds, amchur powder, coriander powder and salt as per taste.
3. Mix them thoroughly and bring together. Take small portions and give desired shape.
4. Dry coat the cutlets with cornflour powder.
5. Deep fry them in oil. Or else roast them on tawa in little oil. I roasted them on tawa.
6. Once done, serve it hot with different chutneys. I decorated mine with coriander-mint chutney and grated coconut.

It serves as a great party appetizer. Wondering what to cook with leftover rice from last night? Learn to make a absolutely Leftover Rice Cutlet. Rice Cutlets - perfectly crispy & crunchy and is best accompaniment for your evening tea. Home chef Siddhi Panchal shares her recipe to make delicious rice cutlets with leftover rice.

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